CALDO DE PEIXE (FISH SOUP)

6 white potatoes
3 sweet potatoes
l bunch fresh parsley
l green pepper
l red pepper
3 medium onions
2 medium tomatoes
4 scallions
3 lbs. fresh, whole, cleaned saltwater fish (examples: tautog, cod, bluefish or sea bass).

In a large kettle, gently saute chopped onions, tomatoes, scallions and green and red peppers in oil. Next, add fish cut into small pieces and water. Cover and bring to a gentle boil. Add peeled potatoes and chopped parsley to kettle. Reduce heat and simmer. A little may be added to make a thicker broth.

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Jag (Jagacida)

3 medium onions
9 cups of rice
3 pounds of frozen lima beans
salt, pepper and paprika to taste
6 bay leaves
1 bunch fresh parsley
12 tablespoons of oil

Chop onions and place in a 2 qt. pan. Simmer until golden brown. Add 18 cups of water to onions and season (to taste) with salt, pepper, paprika, bay leaves and parsley. Bring to a boil and add 9 cups of rice. Lower heat, add beans, cover pan and simmer for 25 minutes or until water is absorbed and rice is cooked. Turn off stove and let stand. Serve with linguica.